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Monday, September 06, 2010

Two of my favorite summer tastes combined in one delicious treat. Lemon and blueberries. Living so close to Michigan, blueberries are so abundant this time of year. I made this yummy cake for my husband's birthday and it was definitely a hit. So much so that I had a request to remake it for Labor Day - only the second time I made it as cupcakes. The cupcakes were definitely a hit, but I think I'm recommending this as a layer cake. Getting mouthful after mouthful of tender cake, tangy icing and fresh blueberries is the way this dessert should be enjoyed. It will take a few steps, but it is well worth it.

In a medium saucepan, combine 2 cups of blueberries, sugar and water and bring to a boil. Reduce heat and simmer a minute or two. Strain most juice off of the blueberries (but reserve just in case your filling gets too thick). Turn off heat. Add cornstarch to lemon juice and mix until cornstarch is dissolved. Add cornstarch mixture to blueberries and stir until sauce is thickened. You're going to want it to be pretty thick so it doesn't run off of your cake. Add 1 cup of fresh blueberries. Stir a couple of times and let it sit to cool.

Cream the butter, zest, vanilla and lemon extract and salt until fluffy. Add sugar alternatively with milk until mixture is cream and smooth. Add lemon juice and blend. Add more sugar or milk to achieve desired consistency. P.S. - You will probably need to double this if you do a three-layer cake or use as much frosting as I do.

Frost the top of each layer of cake with a thin layer. Place blueberry filling on top of the frosting, in the center of the layer, leaving at least one inch around the sides. Stack cake, then frost top and sides of cake.